Ingredients
1
beef eye of round roast (4 lb)
1
teaspoon salt
3
cans (8 oz each) Muir Glen™ organic tomato sauce
1
bottle (12 oz) chili sauce
1
medium onion, chopped
1/2
cup vinegar
1/4
cup packed brown sugar
1/4
cup butter
1/4
cup lemon juice
2
tablespoons Worcestershire sauce
1/2
teaspoon ground mustard
1/2
teaspoon chili powder
1/2
teaspoon paprika
10
burger buns, split
Preparation
Place beef in 5- to 6-quart Dutch oven; sprinkle with salt. Add enough water to cover beef. Heat to boiling; reduce heat to medium. Cover; simmer 2 hours or until beef is tender (add more water if needed after 1 hour).
Meanwhile, in 3-quart saucepan, stir together remaining ingredients except buns. Heat to boiling; reduce heat to low. Simmer uncovered 1 hour, stirring occasionally.
Place beef on plate or cutting board; let stand 10 minutes. Shred or slice beef; serve on buns with barbecue sauce.
